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Rosemary Crepes Filled With Four Cheeses (Borlenghi Ai Quattro F Recipe

Rosemary Crepes Filled With Four Cheeses (Borlenghi Ai Quattro F Recipe

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Rosemary Crepes Filled With Four Cheeses (Borlenghi Ai Quattro F

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Ingredients:

Serving

1 cup water
1 cup milk
4 large eggs
2 cups all-purpose flour
1/2 tsp salt
1/4 cup melted unsalted butter, plus additional for the pan
1 tbsp fresh rosemary, finely chopped
6 oz fontina cheese, shredded
6 oz mozzarella cheese, shredded
6 oz gruyere cheese, shredded
10 oz fresh ricotta cheese
2 tsp fresh ground pepper
2 cups medium- thick bechamel sauce
3 cups tomato sauce
1/2 freshly grated parmesan cheese

Directions:

For the crepes, place the water, milk, eggs, flour, salt, 1/4 cup butter, and the rosemary in a blender or food processor and blend well. Cover and refrigerate several hours. Thin the batter with water if necessary; it should be the consistency of very heavy cream.
Heat a crepe pan over medium-high heat. Brush the pan with melted butter and let it warm about a minute. Add a scant 1/4 cup batter and swirl it around in the hot pan. The crepe should be thin and set up almost immediately. Cook 1 minute, then flip it over either by turning it with your fingers or by flipping it into a second warm pan of slightly larger dimension. Cook the second side a moment, then turn the crepe out onto a towel. Brush the pan lightly with butter and make another crepe. As the crepes cool, you may stack them. There should be enough batter for 18 crepes. They can be held at room temperature for several hours before filling them; do not refrigerate.
Combine Fontina, mozzarella, Gruyere, ricotta, and pepper. Spoon about 3 tablespoons filling in the center of each crepe and roll up, tucking in the sides. Place on baking sheets lined with baker's parchment. These can be covered and refrigerated up to 2 days. If you think of it, let the crepes warm to room temperature before baking. Preheat the oven to 400 degrees F. Warm the bechamel and tomato sauces.
Butter 2 large baking dishes or individual gratin dishes. Spoon a layer of tomato sauce in the large dishes or about 3 tablespoons in each gratin dish. Place the filled crepes in rows in the large dishes or place 3 in each gratin dish. Spread the crepes with a layer of bechamel, then drizzle with a little more tomato sauce. Bake covered until hot, about 7 minutes. If the tops dry out, spoon a little more warm sauce over the crepes before serving. Sprinkle Parmesan if using. Serve at once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	745.27 Kcal (3120 kJ)
Calories from fat	319.09 Kcal
		% Daily Value*
Total Fat	35.45g	55%
Cholesterol	238.42mg	79%
Sodium	2781.95mg	116%
Potassium	658.54mg	14%
Total Carbs	63.74g	21%
Sugars	14.73g	59%
Dietary Fiber	4.41g	18%
Protein	41.23g	82%
Vitamin C	8.3mg	14%
Vitamin A	0.1mg	3%
Iron	2.4mg	13%
Calcium	920.6mg	92%

Amount Per 100 g
Calories	178.75 Kcal (748 kJ)
Calories from fat	76.53 Kcal
		% Daily Value*
Total Fat	8.5g	55%
Cholesterol	57.18mg	79%
Sodium	667.23mg	116%
Potassium	157.95mg	14%
Total Carbs	15.29g	21%
Sugars	3.53g	59%
Dietary Fiber	1.06g	18%
Protein	9.89g	82%
Vitamin C	2mg	14%
Iron	0.6mg	13%
Calcium	220.8mg	92%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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